Crab Cakes with Pad Thai Sauce

Crab Cakes with Pad Thai Sauce                                                                                                                 

1 lb. lump crab meat, drained

1 egg

3-4 tbs. WATCHAREE'S Pad Thai sauce

2 tbs. cilantro, chopped

1 cup panko (Japanese bread crumbs)

1 tbs. sesame seeds (optional)

Lime wedges

 

Thai Sriracha Mayonnaise Dressing

½ cup mayonnaise (for lighter version use egg free, gluten free and dairy free mayonnaise)

3-4 tbs. Thai Sriracha chili sauce (or more to taste)

Pinch of black pepper

In a mixing bowl, combine crab meat, egg, Pad Thai sauce, cilantro and panko and mix well.  Chill for 10-15 minutes. Form into patties and broil for 10-15 minutes or until cooked through.

If you have a Philips Air Fryer, set the temperature to 350.  Add one tablespoon of water and cook crab cakes for 7-10 minutes depending on the size of the patties.

Serve crab cake patties with pad Thai sauce or Thai Sriracha mayonnaise dressing.  Sprinkle sesame seeds.  Enjoy!

Makes 20 small patties


Order WATCHAREE'S Pad Thai Sauce online at watcharee.com.

Check out traditional and fusion recipes using Pad Thai sauce at watcharee.com/recipes.

Shrimp with Quinoa and Thai Peanut Sauce

Shrimp with Quinoa and Thai Peanut Sauce

                                                                                                                        

4 tbs. WATCHAREE'S Thai Peanut sauce

2 cups cooked quinoa

2/3 cup cherry tomatoes, halved

¼ cup fresh mint, chopped

¼ cup fresh parsley, chopped

1 tbs. fresh ginger, diced

¼ cup WATCHAREE'S pad Thai sauce

2 tbs. unsalted roasted peanuts, ground

6 raw shrimp

Oil mist

Spray oil mist in a pan and heat it to medium high heat. Sauté the shrimp in a pan with pad Thai sauce until cooked through.  Set aside.  In a mixing bowl, combine WATCHAREE'S Thai peanut sauce, quinoa, mint, parsley and ginger and mix well.  Put quinoa salad in wine glasses.  Arrange shrimp around the rims of wine glasses. Sprinkle ground peanuts before serving.

For a vegan dish, please substitute shrimp with tofu.  Feel free to add other vegetables to the quinoa salad such as cucumbers and carrots.  Enjoy!

Serves 2


HOLIDAY SHOPPING

Looking for stocking stuffers?  Visit our store at watcharee.com to select traditional and authentic Thai sauces to surprise your friends and family.

 Use promo code: HOLIDAYJOY for $5 off WATCHAREE'S Thai sauce gift set

at watcharee.com

Leftover Turkey Massaman Curry Potpie

Hope you are able to enjoy a restful time with family and friends.


Turkey Massaman Curry Potpie

 

1 jar WATCHAREE'S Massaman Curry Sauce

1 small potato, diced into small cubes (or left over baked potato)

1/2 small onion, sliced into thin wedges

1 cup leftover turkey meat

2 tbs roasted peanuts

1 sheet puff pastry

2 tbs corn starch

4 tbs cold water

 

EGG WASH

 1 egg

1 tbs water

 

Preheat oven to 400 degrees.  Leave puff pastry at room temperature for at least 20 minutes before baking.  In a pot, simmer leftover turkey, potato and onion with WATCHAREE'S Thai Massaman Curry Sauce for 10 minutes.  Mix corn starch with cold water.   Add to the curry and stir until thickened.  Turn off the heat and add massaman curry filling and peanuts to a baking dish. 

 

To make egg wash, beat one egg with water.   Cut the puff pastry to fit the baking dish and gently lay over the top.  Cut a slit in the pastry to let steam escape.  Brush the top of the pastry with egg wash.  Bake for 10-15 minutes until golden brown.  Serve warm. 

 

Serves: 1-2


Looking for holiday gift ideas?

Save $5 on WATCHAREE'S four-sauce holiday gift set.  A terrific way to inspire healthy and fun home cooking!

Use promo code HOLIDAYJOY for $5 discount on holiday gift set.

Fresh Lettuce Wraps with Pad Thai Sauce

Hope you are able to enjoy gorgeous fall colors where you are.


Fresh Lettuce Wraps with Pad Thai Sauce     

WATCHAREE'S pad Thai sauce

Cooked shrimp, cut to bite size

Fresh lime, dice to small pieces including rind

Fresh ginger, dice to small cubes

Fresh red or green chili, dice to small pieces

Unsalted roasted peanuts or cashew nuts

Deep fried shallots

Lettuce leaves of your choice

Nasturtium flowers and leaves (optional)

 

Rinse lettuce leaves and pat dry.  Assemble each wrap with shrimp, ginger, lime, fresh chili, peanuts or cashew nuts and fried shallots.   To serve, drizzle with WATCHAREE'S pad Thai sauce.  Enjoy!

 

If you can find nasturtium blossoms and their edible leaves, serve both blossoms and leaves.  Hope you will enjoy the peppery taste together with our pad Thai sauce.


GIVEAWAY

To thank our customers, we are launching giveaway campaign on Facebook and Instagram every week through the end of the year.  The giveaway will be WATCHAREE'S gift set, Thai green curry sauce, massaman curry sauce, peanut sauce and pad Thai sauces, aprons and Thai Culinary Arts Studio tote bags.  Good luck!

Rainbow Chard with Thai Peanut Sauce

Hope you had a wonderful summer with your family and friends! We have been busy expanding sales at Whole Foods Market stores in the Mid Atlantic region. Our brand ambassadors have been enjoying meeting new customers and sharing our products.  


WATCHAREE'S Next Thai Sauce? 

Do you have suggestions for your favorite Thai curry sauces? We are in the process of conducting research to develop a new Thai sauce next year.  Drop us a line at info@watcharee.com for your suggestions.

Thank you for your support!


Rainbow Chard with Thai Peanut Sauce

1/2 cup WATCHAREE'S Thai Peanut Sauce (for noodles)

1/4 cup WATCHAREE'S Thai Peanut Sauce (to dip with seared tofu)

4 cups cooked noodles of your choice

1 bunch rainbow chard, thick stems discarded

2 lime wedges

2 tbsp oil

1 package fried soybean curd or firm tofu

½ cup unsalted grounded roasted peanuts

¼ cup deep fried shallots

Rinse rainbow chard.  Cut the leaves into thin strips and set aside.  Thinly slice the stems.  Heat oil in a skillet over medium heat, stir in chard ribs and leaves and cook for about 5 minutes until crisp and tender.   Transfer to a mixing bowl and squeeze lime wedges over the cooked rainbow chard.  Add cooked noodles and WATCHAREE'S Thai peanut sauce to a mixing bowl.  Mix well.  Sprinkle with roasted peanuts and fried shallots before serving. 

Heat a skillet or grill pan over medium high heat, add oil, and sear or grill tofu on each side for 3-5 minutes until golden brown. Remove from heat and serve with Thai peanut sauce.

If you are not a big fan of rainbow chard, substitute with other fresh vegetables such as beansprouts, shredded carrots or cabbages.  Add more dried chili if you like to spice up your dish!

Serves 4


Chicago Seafood & Specialty Food Show 2016

Watcharee will join Fortune Fish & Gourmet to show case WATCHAREE'S product line at the Specialty Food Show on 9/27 at the Chicago's Navy Pier.

During the show, you will have the opportunity to taste and learn from over 175 of the finest Seafood and Specilaty Food companies from the U.S. and around the world You will also have the opportunity to work with your hands and minds during interactive contests and breakout sessions. All contests and seminars will take place during the show.

Please visit www.fortunefishco.net for more information.


Cooking Class at LeRoux Kitchen, Portland, Maine

Thursday, September 29th, 5:30 p.m.

Demo/Hands-on Cooking Class: Fusion Thai dishes with Watcharee Limanon

Cost: $75 per person

East meets Down East.  We will be making traditional Chu Chee Curry with fresh Maine lobsters.  Watcharee will also share how to create smoked salmon salad with WATCHAREE'S Pad Thai Sauce served with fresh vegetables.

Please contact LeRoux Kitchen at 207-553-7665 to reserve your spot.  We have a few spots left.


 
 

WATCHAREE'S Thai Sauces Available at Central Market in Texas

During the fall, our products will be available at Central Market stores in Texas www.centralmarket.com.  If you shop at Central Market stores, please take a picture of our products and post on our Facebook page with hashtag #enjoywthaisauce.  We will send you a complimentary gift!

Maine Lobster with Pad Thai Sauce

Pad Thai sauce is our favorite sauce for fusion summer dishes.
We use it on the grill with chicken, shrimp and fish.
Seared scallops with pad Thai sauce is also a special delight.  
 
Hope you will enjoy creating your own recipes using pad Thai sauce and share
with us on our Facebook page or Instagram with hashtag #enjoywthaisauce.

Maine Lobster with Pad Thai Sauce

½ cup WATCHAREE'S pad Thai Sauce
16 ounce Maine lobster meat
Fresh lime
Fresh mint leaves
Fresh green mango, diced (optional)
Crackers or mini Fillo Shells
 
In a mixing bowl, mix lobster meat with pad Thai sauce. Add pad Thai sauce and mix well.  Taste before adding lime juice, if you like your lobster appetizer to be more tangy.  Add fresh mint leaves for garnish.  If you can find a sour green mango from an Asian grocery store, peel and dice to small cubes.  Serve lobster appetizer on crackers or in mini Fillo shells.  Add diced mango on top, if available.

 
 
 
 

Cooking Class at LeRoux Kitchen, Portland, Maine
 
Thursday, September 29th, 5:30 p.m.
Demo/Hands-on Cooking Class: Fusion Thai dishes with Watcharee Limanon
Cost: $75 per person
 
East meets Down East.  We will be making traditional Chu Chee Curry with fresh Maine lobsters.  Watcharee will also share how to create smoked salmon salad with WATCHAREE'S Pad Thai Sauce served with fresh vegetables.
 
www.lerouxkitchen.com
 
Please contact LeRoux Kitchen at 207-553-7665 to reserve your spot.


WATCHAREE'S Thai Sauces Available in Whole Foods
Market Mid-Atlantic Region

Our products are now in 58 Whole Foods Market stores in Kentucky, Maryland, New Jersey, Pennsylvania, Ohio, Virginia and Washington D.C.  If you live in these states and shop at Whole Foods Market, please take a picture of our products and post on our Facebook page with hashtag #enjoywthaisauce.  We will send you a complimentary gift!

Summer Drink

 
 

Manao Soda - Lime Soda Drink

Syrup
 ½ cup water
½ cup sugar
Bring water to a boil, dissolve sugar into the boiling water,
remove from heat and let cool completely.
 
Lime juice mixture
¼ cup fresh lime juice
½ cup syrup
 Mix lime juice with syrup and set aside
 
Lime Soda Drink
 ½ cup lime juice mixture
½ cup soda
ice cubes
2 lime slices and fresh mint leaves for garnish (optional)
 
Mix all ingredients together.  Serve with ice and garnish with mint and lime slices.
           
Serves 2


 
 

WATCHAREE'S Thai sauces were featured in an article in The Boston Globe this month.  Click HERE to view the article.


We are very excited to exhibit at the Summer Fancy Food Show, America's largest specialty food and beverage show, from June 26-28 at the Jacob Javits Center in NYC. The show will feature more than 180,000 products, 25,000 buyers, and 2,550 exhibitors. We will be at booth #4373.       View Watcharee page HERE.


 
 

Yarmouth Clam Festival — A Maine Summertime Tradition Since 1965

We are thrilled to join the 51st Yarmouth Clam Festival during July 15-17 in our hometown.  Visit clamfestival.com for information on all the wonderful activities, including the parade, fireworks and live music.  The fantastic food is sure to please foodies and families. Stop by booth 128 on the North Yarmouth Academy Lawn to say hello to Watcharee and participate in a raffle for WATCHAREE'S Thai sauces.

Turkey Spring Burger

Massaman Turkey Burgers & Pad Thai Cabbage Salad

½ cup WATCHAREE'S Thai Massaman curry sauce
1 lb. ground turkey
3/4 cup panko bread crumbs
1 egg, lightly beaten
Oil for cooking the patties
Red cabbage, cored and finely shredded
WATCHAREE'S Pad Thai Sauce
4 buns
 
In a large mixing bowl, mix ground turkey, Massaman curry sauce, egg, and bread crumbs and form into 4 patties.  Add oil and cook the patties in a medium skillet over medium high heat. Cook the patties for 5-6 minutes on each side to cook through.  Toast the buns in a broiler or toaster.  Toss the red cabbage with the pad Thai sauce and serve with the Massaman turkey burgers.  If you like, drizzle some pad Thai sauce on the turkey patties.  Try the burgers with Singha beer from Thailand!
 
Serves 4


 
 

Join an exciting pop-up cooking class with Thai culinary artist, Watcharee Limanon, to learn how to make papaya salad with smoked salmon, seared salmon with tamarind sauce, and stir fried chicken cashew nuts with roasted chili paste. This hands-on experience will give you the confidence and expertise to create Thai dishes in your own home. $150 per person. Click HERE to sign up.


Sweepstakes

Congratulations to Cheri Bryant, the winner of the April sweepstakes!
 
Like our Facebook page and participate in our next sweepstakes for a spot at the June 12th Cooking Class with Watcharee at O'Maine Studios - value $150. Sweepstakes will be announced soon. Stay tuned!


Upcoming Craft Shows

International Food Festival
May 26th - 30th, Thurs. 4-10, Fri 4-11, Sat 11-11, Sun 11-11 & Mon. 12-9
at 1305 Memorial Ave, West Springfield, MA
 
Summer Fancy Food Show
June 26th - 28th, Sun 10-5, Mon 10-5 & Tue 10-4
The Jacob K. Javits Convention Center, 655 West 34th Street, New York, NY  

Please visit events page for upcoming craft fairs.

Swing into Spring

Time to fire up the grill?  Try WATCHAREE’S Thai peanut sauce with grilled shrimp satay.

Grilled Shrimp Satay

 

1 cup WATCHAREE’S Peanut Sauce

20-30 large shrimp, shelled and de-veined

½ cup coconut milk

1-2 tsp turmeric

1 tbs yellow curry powder

1 tbs light soy sauce

1tsp sugar

30 bamboo skewers

Soak bamboo skewers in water for 15-20 minutes. Mix coconut milk, turmeric, yellow curry powder, light soy sauce and sugar together.  Set aside ¼ cup of the marinade sauce for brushing during grilling.  Marinate shrimp with the sauce for 20-30 minutes in the refrigerator.   Thread shrimp onto each bamboo skewer, brush each side with sauce, and grill over high heat for about 1-2 minutes per side until the shrimp are cooked through.  Transfer grilled shrimp to a platter and serve with WATCHAREE’S Thai Peanut Sauce.

Serves 4


WATCHAREE’S Thai Sauces in Whole Foods Market in Mid Atlantic Region

We would like to announce that beginning in May our products will be in 49 Whole Foods Markets stores in Kentucky, Maryland, New Jersey, Pennsylvania, Ohio, Virginia and Washington D.C.  If you live in these states and shop at Whole Foods Market, please take a picture of our products and post on our Facebook page with hashtag #enjoywthaisauce.  We will send you a complimentary gift!


 
 

Cooking Class at LeRoux Kitchen, Portland, Maine 

Sunday, May 15, 12:00 – 2:00 pm

Demo/Hands-on Cooking Class – Fusion Thai Dishes with Watcharee Limanon — $65.00

If you like Tom Yum Gung Soup, you’ll love Watcharee’s twist: Tom Yum Gung Fried Rice, made with scallops and shrimp, fresh herbs, lemongrass, kaffir lime leaves, and spices. She will also show how to create a quick and healthy Thai dish using “zoodles” (zucchini noodles!) to serve with grilled shrimp and Watcharee’s Thai Green Curry Sauce. 

Please contact LeRoux Kitchen at 207-553-7665 to reserve your spot.


Upcoming Craft Shows

7th Annual Mother’s Day Weekend Craft Festival

May 7th - 8th, Sat 10-5 & Sun 10-4

at Town Common, Route 1, Hampton Falls, NH

 

International Food Festival

May 26th - 30th, Thurs. 4-10, Fri 4-11, Sat 11-11, Sun 11-11 & Mon. 12-9

at 1305 Memorial Ave, West Springfield, MA

 

Please visit event page for upcoming craft fairs.

Congratulations to Lee Schepps, the winner for March sweepstakes!  Stay tuned for our April sweepstakes announcement.

Zoodles Green Curry with Grilled Shrimp


Grilled Shrimp with Zoodles Green Curry

        1 jar WATCHAREE'S Thai Green Curry Sauce                 
2 cups spiralized zucchini (aka zoodles)
10 fresh or frozen shrimp, peeled and de-veined
3-4 bamboo skewers
Oil
Salt and pepper
           
Use a spiral slicer to make zucchini noodles (zoodles).  Thread shrimp onto bamboo skewers.  Heat grill pan over medium-high heat.  Spray pan with oil, or brush with oil.  Brush shrimp with oil and sprinkle with salt and pepper.  Cook shrimp for 3-4 minutes on each side or until opaque and cooked through.
 
Warm WATCHAREE'S Thai green curry sauce in a sauce pan.  Add zoodles and cook for a few minutes to retain a nice firm texture.  Serve with grilled shrimp.
 
Serves 2


Cooking Class with Watcharee

Join Watcharee to learn to how to use WATCHAREE'S authentic Thai sauces to make quick and scrumptious meals on April 2nd, 12-1:30 pm at the Culinary Learning Center, Lebanon Co-op Store in Lebanon, NH.  For class schedule, please click HERE. To reserve your spot, please visit Co-op Food Store. Cost is $20 for members and $40 for non-members.

.   .   .

Learn how to make traditional and authentic vegetarian pad Thai with Watcharee on April 7th at the Portland - Whole Foods Market store from 5:30 -7:00 pm.  Cost is $19 per person.  To purchase a ticket, please visit eventbrite.com. Space is limited.


Crafts Fairs

Please visit events for upcoming craft fairs.


Massaman Turkey Dumplings for Big Game Party

¼ cup WATCHAREE’S Thai Massaman Curry Sauce            

1 cup fresh ground turkey

1 cup cabbage, shredded

20-25 dumpling wrappers

¼ cup water to seal the wrappers

Oil for cooking

Water

 

Add fresh ground turkey and massaman curry sauce in a wok over medium high heat and cook until the turkey is almost done.  Add shredded cabbage, mix well and turn off the heat.  Place about 1 tablespoon of filling in the center of each wrap.  Dip finger in the water and trace along the edge of each wrap.  Fold each wrap in half, seal and make several pleats at the top.

Heat 2 tbs oil in a skillet over medium high heat.  Arrange the dumplings in the pan and cook until golden brown at the bottom.  Pour ½ cup of water, bring to a boil, cover and cook until water has been absorbed.  Open the lid and continue to cook until the dumplings are crispy at the bottom. Remove from pan and serve immediately.  

Repeat the process and add more oil for the next batch. 

Alternatively if you have a Philips Air Fryer, set the temperature to 350F, mist the dumplings with oil, cook for 7 minutes until crispy. 

Serve the dumplings alone or with soy sauce, sesame oil and grated ginger.

Makes 20-25 dumplings

Our next Pop-Up Cooking Class is on March 6th at O’Maine Studios in Portland. Visit ThaiculinaryArts.com for more information.

Winter Newsletter

Hope you had a wonderful celebration with your family.  We look forward to another great year sharing Thai culinary arts with all of you!  We will continue to share recipes of both traditional and fusion recipes this year.  Be sure sign up for our newsletter and check your e-mail for recipes from Watcharee to spice up your day!
 
Spread the word and like us on Facebook at facebook.com/wthaisauce to receive special promo code for our online store, and updates on other promotions and news.


Our next pop-up cooking class will be on March 6 at O’Maine Studios in Portland. Students will learn how to make three authentic dishes to take home to share with family and friends. This hands-on experience will give participants the confidence and expertise to create Thai dishes at home. Menus revealed 48 hours before the event. Limited to 16.  Cost per person is $150 which includes 3 recipes, ingredients, Thai-patterned apron designed by Watcharee for first time participants and one jar of WATCHAREE’S Thai sauce.

Please visit www.thaiculinaryarts.com for more information. To register, please click HERE.

Spice Up Your Holidays with WATCHAREE'S Thai Sauces

We are grateful to you for your kind support throughout the year.  
Here are some holiday creations and recipes for you. Hope you enjoy them.

Happy holidays filled with peace and joy!


½ cup WATCHAREE'S Thai Massaman Curry Sauce
1 cup ground turkey breast
30 baked mini fillo shells (made from fillo dough)
Unsalted peanuts
 
In a frying pan, add the ground turkey and Massaman Curry Sauce and cook through over medium heat.  Set aside.  Preheat oven or toaster oven to 350 °F.  Place empty shells on baking tray and bake 3-5 minutes.  Fill each shell with WATCHAREE'S massaman turkey and garnish with peanuts.

12 medium to large raw shrimp, peeled and deveined
A pinch of turmeric
A pinch of yellow curry powder
½ cup WATCHAREE'S Thai Peanut Sauce
12 bamboo skewers
 
Marinate shrimp with turmeric and yellow curry powder for 10-15 minutes.  Thread each shrimp on a skewer.  Heat a grill pan to high heat and grill the shrimp until cooked.  Serve with WATCHAREE'S Thai Peanut Sauce.

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8 oz cream cheese
5-7 tbs WATCHAREE'S Thai Green Curry Sauce
A pinch of red chili
1 piping bag
1 pastry tip
3-4 watermelon radishes
1 medium cucumber (carrot or zucchini)
 
Let the cream cheese soften at room temperature.  In a medium bowl, combine cream cheese and WATCHAREE'S Thai Green Curry Sauce.  (Add more green curry sauce if you like stronger flavor of the curry sauce.)  Spoon the cream cheese filing into a pastry bag fitted with a pastry tip of your choice.  Pipe the green curry cream cheese onto the vegetables. 

¼ cup plus 2-3 tbs WATCHAREE'S Thai Green Curry Sauce
½ cup Jarlsberg cheese, shredded
½ cup smoked salmon, cut into small pieces
½ cup crabmeat
¼ cup red bell pepper, diced
¼ cup yellow bell pepper, diced
1 tbs butter, melted
½ cup light cream
½ tbs flour
1 egg
20-30 baked mini fillo shells (made from fillo dough)
A pinch of salt, black and red pepper
 
Preheat oven or toaster over to 350 °F.  In a small mixing bowl, whisk together egg, milk, cream, salt and pepper.  Add WATCHAREE'S Thai Green Curry Sauce.  (If you like stronger flavor of green curry sauce, add a little more sauce to the mixture.)  Fill each fillo cup with the mixture to 2/3 of the cup.  Add cheese, followed by crab and smoked salmon.  Garnish with diced red and yellow bell peppers.  Feel free to substitute other vegetables of your choice.  Bake for 5-7 minutes.  The center should be set.  Transfer to a baking rack.  Serve warm or at room temperature.


Use Promo Code HAPPYHOLIDAY for 10% off any purchase online at watcharee.com/shopping
 through January 31, 2016.

Happy Halloween – Enjoy Thai Green Curry with Butternut Squash

1 jar WATCHAREE's Green Curry Sauce
1 cup raw shrimp, peeled and de-veined
8 oz. butternut squash, diced
2-3 fresh red chilies (optional)
Sweet basil leaves as garnish (optional)
 
Warm green curry sauce over medium heat, add shrimp and butternut squash and cook through.  Add red chilies and sweet basil leaves.  Turn off the heat and serve with Thai jasmine rice, brown rice, rice noodles or pasta noodles.
 
Note:  Butternut squash will add sweetness to the curry.  Add fish sauce and fresh red chilies if you would like a bit more salty and spicy flavor.  Buy a package of diced butternut squash to save preparation time.     
 
Serves 2


Holiday gift boxes coming soon!


Watcharee will launch her new holiday four-pack gift sets in November.
Check out upcoming holiday craft fairs at watcharee.com/events.
 
November 8th - The Marriott, Quincy, MA
November 14th-15th - Brunswick High School, Brunswick, ME
November 21st - 22nd- Westbrook Armory, Westbrook, ME
November 28th-29th - Boston Center for the Arts, Boston, MA
December 5th - North Yarmouth Academy, Yarmouth, ME
December 6th - Holiday Inn, Mansfield, MA
 
Watcharee will send coupons via our newsletter that you can print and bring to these shows for a complimentary gift from Thailand.
 
Look forward to seeing you there! 

Fall Newsletter

Hope you had a wonderful summer with your family and friends. Our products continue to grow in popularity and are now available at over 120 stores across New England, including 29 Whole Foods Market stores in North Atlantic Region. Please visit storelist for a list of stores. If you would like to a store near you to carry our products, please let us know.


 
 

We are so thrilled to be included in the 2015 Close Buy catalog, promoting fundraising for schools in New England. The catalog offers local products which make perfect gifts!   Schools receive 30% of the sales to support their PTOs. Orders will be shipped to schools for free, in time for the winter holidays, or shipped directly to others for a small shipping fee.
 
On-line sales for our products at closebuycatalog.com ends on October 4th!
 
Thank you for your support!


1 jar WATCHAREE’s Green Curry Sauce

3-4 lbs. live mussels

1-2 cups water

3-4 fresh red chili (optional)

3-4 kaffir lime leaves, shredded

Cilantro leaves for garnishing

Rinse and scrub mussels under cold water.  Remove beards from mussels.  Place a steamer basket inside a stockpot or a wok.  Add water and bring to medium heat.  Steam mussels until they open which takes about 5-7 minutes.  Remove mussels from the steamer basket.  Heat WATCHAREE’S Thai Green Curry Sauce in a wok, add steamed mussels, kaffir lime leaves and red chilies (optional).  Turn off the heat and garnish with cilantro.   

Add more fresh chili to spice up your dish!

Serves 3-4

Upcoming Events and Maine Lobster Roll with Pad Thai Sauce

 
 

Watcharee will be sharing her sauces at the Yarmouth Clam Festival on July 17-19 in Yarmouth, Maine.  Please stop by booth 128 on the North Yarmouth Academy lawn to say hello and try our sauces, including the new pad Thai sauce with crispy wontons.   We will have a special price for our sauces at the festival.
 
For more information on the Clam Festival, please visit clamfestival.com.  Highlights include fireworks, parade, crafts, fantastic food and music, including a performance by the Portland Symphony Orchestra.

To help promote the 50th Annual Yarmouth Clam Festival, on July 16 at 6:15 a.m. Watcharee will be doing a television cooking demonstration on WCSH in Portland, Maine of air-fried Maine steamers and pad Thai sauce. Wake up early and tune in to Channel 6!


Our fall pop-up cooking class will be on October 4 at O'Maine Studios in Portland. Students will learn how to make two authentic main dishes.   Menus will be revealed 48 hours before the event.  Here's a hint - you will be making a dish using Maine's most recognized seafood.  Class limited to 15 persons.  Cost is $119 per person which includes a traditional Thai patterned apron designed by Watcharee, a tote bag for first time students, ingredients, recipes and a jar of WATCHAREE's pad Thai sauce.  Please visit thaiculinaryarts.com for more information and registration.


Hope you will enjoy a wonderful summer and our fusion recipe —
 Maine Lobster Roll with Pad Thai sauce!

LOBSTER ROLL

¾ cup WATCHAREE's pad Thai Sauce
4 lobsters (1 ½ pounds each), steamed and shucked
4 buns
Salted butter, melted (as needed to toast the buns)
1 lime, cut to wedges
2 -4 sprigs of fresh mint for garnish (optional)
 
Heat a skillet.  Brush each side of the buns with melted butter and toast over medium heat until golden brown on both sides and set aside.
 
In a bowl, mix the lobster meat with WATCHAREE's pad Thai sauce.  Fill the buns with lobster meat, garnish with fresh mint and serve with cabbage salad and lime wedges.

 

CABBAGE SALAD

¾ cup WATCHAREE's pad Thai Sauce
6 cups mixed red and green cabbage, thinly sliced
1 cup fresh cilantro, chopped
¾ - 1 cup unsalted roasted peanuts, crushed
 
Mix all ingredients together except peanuts. Sprinkle peanuts on top of the salad and serve as a side dish.

Serves 4

Summer Newsletter

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Would you like to learn how to make pad Thai using our new pad Thai sauce?  Stop by LeRoux Kitchen on Saturday June 13 during a wine testing event. Watcharee will show you how to make pad Thai at 1:00 pm.  Recipe and samples of vegetarian pad Thai will be served until 3 pm. 

We are so trilled to celebrate the 50th Anniversary of the Yarmouth Clam Festival during July 17-19.  Visit clamfestival.com for wonderful activities including the Friday night parade, Saturday night fire works and live music.  The fantastic food is sure to please foodies and families.   Over 140 artisans take part in the festival.

 Stop by booth 128 on North Yarmouth Academy Lawn to say hello to Watcharee and try all her sauces, including the new pad Thai sauce with crispy wontons.   We will have a special price for our sauces at the festival.

Our peanut sauce is #1 best selling peanut sauce on Amazon.  Over the past several months, we have shipped hundred of jars to 45 states!  Peanut sauce is now available on Amazon with free shipping amazon.com

 
 

1 cups WATCHAREE’s pad Thai Sauce

8 oz. (medium width) dried flat rice noodles or banh pho noodles (about 1/2 of  a 1 lb. bag)

3 tbs oil

¼ cup water

3 eggs

1 cup fried soybean curd or firm tofu, cut into ½ inch cubes

4 tbs preserved radish

1 cup chives, sliced to 1 inch long

3 cup beansprouts, pea shoots or sunflower shoots, rinsed

1/2 cup ground unsalted roasted peanuts

1 lime, cut to wedges

1 tsp ground hot chili (optional)

Soak noodles in cold water until soft for 20- 30 minutes, drain and set aside.

Heat the oil in a wok over medium heat until hot.  Add noodles and stir until noodles are soft.  Add water a little at a time to further cook the noodles to around 70%.  Do not over cook the noodles at this stage.  With spatula, move noodles to the side of the wok and add eggs. Break egg yolks and cook the eggs until almost done.   Stir the noodles to cover the eggs, add WATCHAREE’s pad Thai sauce, tofu, chives, radishes, and 2 cups of beansprouts, pea shoots or sunflower shoots.  Mix well and turn off the heat.  Arrange noodles on a serving dish.  Serve with fresh beansprouts, pea shoots or sunflower shoots, ground peanuts, and lime wedges. 

Add hot chili if you like spicy pad Thai!

Serves 3-4

Air-Fried Clams with WATCHAREE's Pad Thai Sauce

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In May, 2014 we launched traditional and authentic WATCHAREE's Thai sauces, starting in Portland, Maine, and are now selling in over 80 stores throughout New England. I am personally grateful to all of you who have been providing tremendous support and good ideas. You have inspired me to share my passion for Thai cuisine. We will continue to develop premium quality authentic products.
    
Please visit www.watcharee.com/storelist to find stores in your location. If you would like our products to be sold in specialty food stores near you, please make suggestions to your stores and have them contact us at info@watcharee.com.  We can distribute throughout New England and in parts of New York.

 
 

Two weeks ago we launched our new Pad Thai sauce and will soon post recipes and a cooking video on how to prepare pad Thai using our new sauce on watcharee.com. Recipes will include pad Thai with grilled lobster, pad Thai (vegan), fried Maine seafood, lobster roll, stir fried mixed vegetables with tofu, wild rice salad (vegan), grilled cod with roasted vegetables, chicken wings, and fresh spring rolls.
 
We are very excited to share our Thai culinary creations!

 
 

Our summer pop-up cooking class is coming on June 7 at O'Maine Studios in Portland. We have only a few spots left. Students will learn how to make two authentic main dishes and refreshing Thai drink. The menu will be revealed 48 hours before the event.
 
Please visit thaiculinaryarts.com  for more information

 
 

2 lbs steamer clams
2 cups all purpose flour
4 cups panko Japanese bread crumbs
3 eggs
3 tbs water (to make egg wash)
1 tbs water for AirFryer
Oil sprayer (healthy oil of your choice)
 
Soak the clams for two or three hours, drain and rinse under cold water. Bring one inch of water in a pot with a tight-fitting lid to simmer. Cover the pot and steam until clams are open for about 7-10 minutes. Do not overcook the steamers.
 
Remove clams from the shell, strip the skin off the neck and set aside.
 
To prepare egg wash, crack eggs in a small bowl and whisk the eggs with water.
 
Dip steamers in flour and shake off excess flour. Coat the steamers with egg wash and press the steamers gently into panko and coat completely.
 
Set Philips AirFryer to 350F. Add 1 tbs of water to the bottom of the AirFryer. Misting steamers with oil sprayer, place steamers in the basket inside the AirFryer for 7-10 minutes depending on the size of steamers. Remove from the basket and serve with WATCHAREE's Pad Thai sauce.
 
Alternatively, heat oil in a pan or deep fryer to 375F. Fry clams until golden brown for 4-5 minutes. Drain on paper towels and serve with WATCHAREE's Pad Thai sauce.

Spring Newsletter


 
 

Over the winter, Watcharee has developed a new Pad Thai sauce that can be used in making the traditional noodle dish, as well as other culinary creations.  In crafting this new product, Watcharee has drawn on traditional recipes from the Thai provinces of Chantaburi and Rayong, which use dried whole red chilis tamarind and palm sugar.  We will be launching the new Pad Thai sauce this spring. 

 
 

WATCHAREE’s Thai Sauces are now available in one-gallon size for food service.  For more information or to place orders, please contact info@watcharee.com.

 
 

Our Spring Pop-Up cooking class is right around the corner on March 29 at O'Maine’ Studios in Portland.  Please visit www.thaiculinaryarts.com for more information. 


 
 
 
 

1 lb. 3/4-inch-thick swordfish steaks

1  jar WATCHAREE’s Thai Peanut Sauce

 3 tbsp oil

2  package organic micro greens (Bulls Blood Beet from Super Babies)

1  package organic purple daikon, radish, amaranth (The Immune Booster from Super Babies)

    1  package organic alfalfa sprouts    

    2 ripe avocados, cut into small chunks

    2 limes, cut into wedges

    4 tbsp, roasted peanuts

    package whole wheat or corn tortillas

 

Preheat a grilled pan or grill.  Brush swordfish with oil and grill about 4-5 minutes per side until cooked through.  Transfer swordfish to a cutting board and cut into chucks.  Assemble microgreens, alfalfa sprouts, avocado and grilled swordfish in each taco.   To serve, drizzle each taco with WATCHAREE’s Thai Peanut Sauce.   Sprinkle ground peanuts and squeeze lime on top of each taco (optional) .

Serves 4